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Raspberry jam recipe

Raspberry jam recipe
    • Prep time:
    • Cooking time:
    • Total time:
  • Serves: 4-6 250ml jars

A raspberry jam recipe that creates delicious jam and is easy to make. The secret is to use jam sugar, which has pectin added to it. This gives you get a good set without overcooking the raspberries.


  • 1kg raspberries
  • 1kg bag jam sugar (it has pectin in it)
  • Juice of 1 lemon


  • 4-6 250ml jam jars
  • Jam thermometer (optional)


Stage 1

Before starting this raspberry jam recipe, you should sterilise your jars by putting them in the oven. I find putting them in for around 15 minutes at 100°C is fine. You should also put a saucer in the freezer to chill. 

Put the raspberries into a large saucepan and then pour in the lemon juice. Bring to the boil and simmer for 5 minutes until the raspberries have broken down to a juicy pulp.

Raspberries just starting to boil in a large saucepan, which is stage 1 of this raspberry jam recipe.
The raspberries just as they start to boil in the saucepan

Stage 2

Stir the 1kg of sugar into the saucepan so that it combines with the raspberry pulp.

Bring the mixture to the boil and then continue cooking for 5-10 minutes. If you have a cooking thermometer, it needs to reach 105°C. Remove from the heat and drop a little jam onto the chilled plate. Now push your finger through it – it should wrinkle and look like jam. If it doesn’t, boil for 2 mins, then test again.

Raspberries after they have been boiling in a saucepan for around 5 minutes.
The raspberries after they’ve been boiling for around 5 minutes

Stage 3

Remove from the heat and stir gently in one direction to remove any foam, adding a small blob of butter if it doesn’t dispel easily. Pour into the jam jars and seal tightly.

The jam made from this raspberry jam recipe should keep unopened for over a year, although the bright red colour might darken a little. Once open, keep this jam in the fridge.

Jars of raspberry jam made using this easy recipe.
The raspberry jam put into jars
Two scones filled with raspberry jam and clotted cream. There is a jar of raspberry jam in the background and some fresh raspberries on the left side.
The jam being put to good use with clotted cream in a pair of scones

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